WEINGUT BRUNDLMAYER Kamptaler Terrassen Riesling, Kamptal

This is a single site Riesling from the gently north-facing slopes of the Estate"s second vineyard at Watervale. It has subdued, lavender, fresh herb aromas, lemon blossom while the palate is soft, round and smoothed out by a touch of sweetness that is deep and lingering, before being grasped by a clenched fist of acidity, pulling it tight and tingly. The finish is taut, ultra-crisp with a whisper of sweetness before the zesty dry grip takes over. Enjoy now or cellar up to 10 years.

LEASINGHAM Classic Clare Cellar Release Watervale Riesling, Clare Valley

Bay of Fires award winning Riesling is sourced from the pristine region of Northern Tasmania which displays an exciting nose of minerals and citrus and a focused palate that finishes very clean. Lovers of crisp, aromatic and fresh Riesling will love this while young and for those who like a bit of weight and texture to their Riesling, simply tuck away for 6 to 8 years.

Grosset's Watervale Riesling is a fresh, zesty Riesling full of character and flavour. The nose gives lemon, lime and orange rind with a touch of minerally freshness. The palate has concentrated zesty flavours with crisp acidity leading to a long lemony finish.

An off-dry lower alcohol style, Felton Roads Bannockburn Riesling displays floral lift and fleshy stone fruit richness balanced by taut racy acidity. The fruit comes from Calvert & The Elms vineyards in the Bannockburn sub-region of Central Otago. The grapes are whole bunch pressed and fermented with indigenous yeasts, with the ferment arrested when the desired balance between acidity, alcohol and residual sugar is reached.

Vibrant pale straw colour. Floral mineral white peach nose with fresh pears. Firm fleshy green apple citrus cheese and chives lovely balance tightly wound with excellent focus. Great wine.

AMELIE & CHARLES SPARR Brand Grand Cru Riesling, Wettolsheim 2017 Another outstanding wine from the Brand Grand Cru, this is grown on granitic soils at an elevation of 380 metres. Fermented using native yeasts in stainless steel tanks, the wine is then aged on fine yeats lees which imparts richness and depth. Gold yellow in colour, delicate violet and lemon aromas waft from the glass, while the dry, mineral-accented palate keeps you coming back for more.